Easy Slow Cooker Lasagna Soup
Yes, that’s right! a jar of your favorite marinara sauce and a few cups of broth are what make up the base of this soup. It’s a little untraditional, but trust me on this one.
For the best lasagna soup, marinara beats out a can of chopped tomatoes because of the flavor and texture it delivers. Since a lot of marinara sauces are infused with herbs, spices, and roasted garlic, they come packed with a whole lot more flavor than a can of tomatoes. and then there’s the thicker consistency, which makes for an irresistibly velvety broth. Of course, you can always make your own marinara, but it’s hard to beat the convenience of store-bought — especially when your priority is a super-easy dinner.
SERVES: 6 to 8
PREP TIME: 10 minutes
COOKING TIME: 4 - 8 hours
INGREDIENTS
For the soup:
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups low-sodium chicken broth
- 1 (24-ounce) jar marinara sauce
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 Parmesan cheese rind (optional)
- 8 ounces dried lasagna noodles, broken into bite-size pieces (8 to 10 sheets)
For serving:
- 1 cup shredded low-moisture mozzarella cheese
- 1/2 cup ricotta cheese
- Torn fresh basil leaves
INSTRUCTIONS
1. Place the beef, salt, and pepper in a 6-quart or larger slow cooker. Use a wooden spoon to gently break up the meat. add the broth, marinara sauce, onion, garlic, Italian seasoning, and Parmesan rind, if using. Stir well to combine.
2. Cover and cook on the HIGH setting for 4 to 5 hours or on the LOW setting for 7 to 8 hours. Stir in the noodles. Cover, set to LOW, and cook until the noodles are tender, 25 to 35 minutes.
3. Remove and discard the Parmesan rind. Ladle the soup into bowls and top with the mozzarella, ricotta, and basil. Serve immediately.
RECIPE NOTES
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Source: https://www.thekitchn.com
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